Mmmm I love coffee cake at brunch. This one is what I typically think of when I think of a coffee cake. It’s got a yummy, sweet, crumbled topping that compliments almost any breakfast food. It’s good if you put some nuts in it too, like walnuts. Like I’ve said before, my dad loves walnuts, so we try to incorporate it into a lot of our recipes if we can.
Classic Coffee Cake
Yield: 9 servings
Ingredients:
Cake
- 1/4 cup shortening
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup milk
Topping
- 1/2 cup flour
- 1/4 cup sugar
- 1 tsp cinnamon
- 1/2 stick butter, cold
- 1 cup chopped walnuts (optional)
Directions:
1) Preheat oven to 350 degrees. In a large bowl, cream shortening and sugar. Add eggs and vanilla. Mix well.
2) Combine dry ingredients. Mix into shortening mixture. Cream in milk.
3) Pour batter into a 9×9 in baking pan. In a small bowl, combine dry ingredients for topping. Cut in cold butter with a pastry cutter or two knives. Sprinkle over top of batter. Add nuts if desired. Bake at 350 degrees for 1 hour, or until cooked all the way through. Let cool for at least 15 minutes before serving so it does not fall apart when you’re trying to cut it.
Happy Father’s Day everyone! We like making coffee cakes for breakfast and today was no exception.
This cake is SO GOOD for either a coffee cake or dessert. It’s yummy warm (especially with a nice scoop of vanilla ice cream) but personally, I think it’s even better cool. We use fresh blueberries for this recipe but I’m sure frozen ones will work, too–just make sure they’re thawed before using them or else they’ll make the cake runny (gross).
This is a slightly modified version of Ina Garten’s Blueberry Crumb Cake. The original recipe can be found here: http://www.foodnetwork.com/recipes/ina-garten/blueberry-crumb-cake-recipe/index.html
Blueberry Cake
Yield: 8 servings
Ingredients:
Topping:
- 1/4 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 stick salted butter, melted
- 1 1/3 cups all-purpose flour
Cake:
- 6 Tbsp salted butter, room temperature
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 Tbsp grated orange zest
- juice from 1 orange
- 2/3 cup plain yogurt (we use Greek yogurt)
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups fresh blueberries
Directions:
1) Preheat oven to 350 degrees. Combine all ingredients for topping, mix well (until crumbly) and set aside.
2) For cake, mix butter and sugar well, until creamy. Add eggs, one at a time. Then mix in vanilla, orange zest, orange juice, and yogurt.
3) In a separate bowl, combine dry ingredients. Add flour mixture to batter until well incorporated. Carefully stir in blueberries.
4) Pour batter into a 9-in round cake pan. Add crumbled topping and bake at 350 degrees for about 45 minutes (until an inserted knife comes out clean). Wait about 15-20 minutes before enjoying, so the cake doesn’t fall apart.